Grilled Chicken Breast with Crunchy Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Lemon-garlic marinated chicken breast grilled to perfection and served over a vibrant, vinegar-based cabbage slaw topped with toasted pumpkin seeds.

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NUTRITION

314kcal
Protein
41g
Fat
11.3g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

0.5 tablespoon Pumpkin Seeds

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a squeeze of fresh lemon juice.

  • 2

    Preheat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a large bowl to create the dressing.

  • 4

    Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss thoroughly to coat in the dressing.

  • 5

    Let the chicken rest for 5 minutes after cooking, then slice it into thin strips.

  • 6

    Plate the crunchy slaw, top with the sliced grilled chicken, and sprinkle with pumpkin seeds for a final toasted finish.

Grilled Chicken Breast with Crunchy Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Lemon-garlic marinated chicken breast grilled to perfection and served over a vibrant, vinegar-based cabbage slaw topped with toasted pumpkin seeds.

NUTRITION

314kcal
Protein
41g
Fat
11.3g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

0.5 tablespoon Pumpkin Seeds

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a squeeze of fresh lemon juice.

  • 2

    Preheat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a large bowl to create the dressing.

  • 4

    Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss thoroughly to coat in the dressing.

  • 5

    Let the chicken rest for 5 minutes after cooking, then slice it into thin strips.

  • 6

    Plate the crunchy slaw, top with the sliced grilled chicken, and sprinkle with pumpkin seeds for a final toasted finish.